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moist pumpkin muffin with maple glaze

Bakery Style Pumpkin Muffins with Maple Glaze Recipe

This is the best Pumpkin Muffin Recipe ever. The muffins are fluffy, moist, with the perfect crumb, and topped with a maple glaze. This recipe is so easy to make - you will have bakery quality pumpkin muffins straight from your oven in less than 1 hour! 
Prep Time 15 mins
Cook Time 30 mins
Total Time 21 hrs 36 mins
Course Muffins
Cuisine American
Servings 20 muffins
Calories 250 kcal


Pumpkin Muffins

  • 13 tbsp 188 g butter, room temperature
  • 1 ⅓ cup 250 g brown sugar
  • 2 tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 3 cup 375 g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ cup 188 ml buttermilk* (see notes)
  • cup 150 g pumpkin puree

Maple Glaze

  • 1 ⅔ cup 200 g confectioner's sugar
  • 2 tbsp maple syrup
  • 4-6 tbsp milk


Pumpkin Muffins

  • Preheat oven to 400 degrees F. Place 20 muffin liners in two standard 12-cup muffin pans and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, spices, and salt. Cream on medium-low speed until light.
  • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  • Sift the flour, baking powder, and baking soda into a mixing bowl, and set aside.
  • In a large glass measuring cup or a mixing bowl, stir the buttermilk and the pumpkin puree until combined, and set aside.
  • Add the sifted dry ingredients to the butter mixture alternately with the liquids, in three additions. Begin and end with the dry ingredients. Scrape down the sides of your mixing bowl occasionally for even mixing.
  • Fill each muffin liner two-thirds full, about ⅓ cup of batter. Bake in a preheated oven for 25-30 minutes, or until the tops are golden and spring back when pressed and a wooden skewer inserted into the center comes out clean.
  • Cool the pumpkin muffins in the pans for about 10 minutes. Then remove the muffins from the pan and transfer them to a cooling rack to cool. Once the muffins are a little cool, it’s time for the maple glaze! 

Maple Glaze

  • Combine confectioner's sugar, maple syrup, and 4 tbsp milk in a mixing bowl and whisk until smooth. Add more milk, one tablespoon at a time, until desired consistency.
  • Cover muffin tops with maple glaze and enjoy!
  • Store pumpkin muffins in an airtight container at room temperature for up to five days or in the refrigerator for up to 1 week. 


  • BUTTERMILK SUBSTITUTE: If you don’t have any buttermilk on hand, you can make your own by mixing ¾ cup whole or 2% milk with ¾ tablespoon vinegar or lemon juice. Let the mixture stand for 10 minutes before using it in your recipe.
  • PUMPKIN BREAD: You can make this recipe into a moist pumpkin bread if you’d like! Just bake in a loaf pan at 350 degrees for 45-55 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs
  • FREEZE PUMPKIN MUFFINS: To freeze pumpkin muffins, make sure they are fully cooled to room temperature and unglazed. Then, put them in an airtight, freezer-safe container and store them in the freezer for up to 3 months.


Serving: 1muffinCalories: 250kcalCarbohydrates: 41gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 39mgSodium: 166mgFiber: 1gSugar: 27g
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